Monday, February 13, 2012

Not your average ham, egg, and cheese casserole

Oh boy! This is an amazing dish. I took this over to my cousin's place this past weekend for brunch and it got great reviews! Usually when I'm going to a brunch I take my tried and true french toast casserole, but I decided to try something a little different this time. Let me know what you think if you try this out!

4 slices Pepperidge Farm Farmhouse Hearty White (this is sliced thicker than most loaves)
1/2 lb sliced ham
2 TBSP chives
2 tomatoes sliced
2 packages shreded monterey jack cheese (I only used 1 pckg but I guarantee you that two would make it even more cheesier and tasty)
6 large eggs
2/3 cups milk
salt and pepper to taste

The How-To:
Trim the crusts from the bread and cut into fours. Butter a 13x9" casserole dish. Scatter the bread on the bottom of the pan.

Add a layer of ham. Sprinkle about half of the cheese over the ham. Sprinkle 1 TBSP of the chives on top of this. Whisk together the eggs and milk in a small bowl. Season with salt and pepper. Pour the eggs evenly into the dish. Top with tomato slices.

Bake in the oven for 30 minutes at 350 degrees. Remove from oven, sprinkle on remaining cheese and 1 TBSP chives and bake for an additional 10 minutes or until cheese is puffy and golden.

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  1. This looks so yummy! I would love for you to come by and link up to my Recipe Party at The Sweet Spot!